Sugar Cookie Bars Stuffed with Peanut Butter Cups, Pretzels & Caramel

So, we start with a delicious and buttery sugar cookie. Then, we bake it as a bar while stuffing it with crushed pretzels, snack size Reese’s peanut butter cups and hot caramel.  Are you sold on these yet? No? Well, we finish them off with a nice thick layer of drizzled melted chocolate. Ahhh, I knew you’d see the light and want to bake these.  They are basically the perfect combination of both sweet and salty.  Every woman’s dream!

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PEANUT BUTTER CUPS peanut butter cups


Make Cookie dough:

  1. Beat 1 stick butter in mixer with 1c. sugar.
  2.  Add 1 egg and 1 tsp. vanilla. Beat till combined.
  3.  Add 2c. flour, 1/2 tsp. baking powder and a pinch of salt. Voila! There is your dough! How easy was that!!!???


Bar ingredients (In addition to sugar cookie dough):

1c. chopped pretzels
10 caramels
1T. milk
16 snack size peanut butter cups
1/2c. chocolate chips, semisweet, for drizzle on top of the cooled bars

  1. Press most of sugar cookie dough into an 8×8 pan. I lined mine with nonstick foil for easy removal. Reserve a little bit of dough to crumble on the top at the end. Just eyeball how much to reserve.
  2. Crush 1 cup of pretzels roughly with hands and put on top of dough.
  3.  Lay peanut butter cups on top of the pretzels.
  4.  Microwave 10 caramels and 1T. milk till melted, about 1 minute. Pour on top of peanut butter cups. Mmmmm!
  5.  Crumble on the rest of the cookie dough that you reserved. Bake about 25 minutes till golden and cooked through. Let cool to room temp.
  6.  Melt 1/2c chocolate chips and drizzle across the top when it is cooled. Eat up!

Adapted from Picky Palate


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